[This post is sponsored by French’s. I’m partnering with them again to create a delicious Thanksgiving dish using their new Crispy Fried Jalapeños, and I can’t wait for you to try them!]
Look at this — a savory sweet potato casserole!
My brain might be exploding.
I’ve always loved sweet potato casserole, but it wasn’t until I developed a lighter version a few years back that I really fell in love with it. Both of my grandmothers made different takes on sweet potatoes for Thanksgiving, and I wasn’t always a fan — until I discovered how versatile and delicious they can be.
Sometimes the traditional version leans a bit too sweet for my taste. At Thanksgiving I’ll often save it for a separate plate or eat it after the main course because it can taste almost like dessert. You know the feeling, right?
My partner Eddie loves sweet potatoes, but he isn’t into the traditional toppings — sugar, pecans, or marshmallows. When he told me he didn’t even like the marshmallows, I was stunned. Who wouldn’t want toasty, melty marshmallows on sweet potatoes? So I set out to create a version that keeps the comforting sweetness of the potatoes but emphasizes savory elements and texture.
Enter French’s Crispy Fried Jalapeños — they’re a revelation. Think crispy onions, but with jalapeño flavor: crunchy, slightly sweet, with an initial crisp followed by a gentle heat. I knew they would be perfect in a savory sweet potato casserole.
To build this dish, I boosted the potatoes with a touch of bacon grease for richness (yes, it’s worth it), plenty of garlic, and salt and pepper. The toppings are what make the casserole sing: crispy bacon, caramelized shallots, panko for crunch, and generous handfuls of French’s Crispy Fried Jalapeños. The result is a balanced dish — sweet and savory, with lots of texture and bold flavor. It might not be the most photogenic casserole, but it will absolutely delight your taste buds.
Savory Sweet Potato Casserole
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Ingredients
- 4 medium sweet potatoes, peeled and chopped
- 6 slices bacon, chopped
- 1 large shallot, thinly sliced
- 1/2 teaspoon brown sugar
- 4 garlic cloves, minced
- ½ cup half and half
- 2 tablespoons butter
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1/4 cup panko bread crumbs
- 2/3 cup French’s® Crispy Fried Jalapeños
Instructions
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Preheat the oven to 350°F.
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Place the sweet potatoes in a saucepan and cover with cold water. Bring to a boil and cook about 20 minutes, until fork-tender. Drain and transfer to a large bowl.
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Meanwhile, heat a large skillet over medium-low and add the bacon. Cook, stirring, until crispy and the fat is rendered. Remove bacon with a slotted spoon to a paper-towel–lined plate to drain. Reserve 2 tablespoons of bacon grease for the potatoes and leave the rest in the skillet.
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Add the shallots to the skillet with a pinch of salt and the brown sugar. Cook over low heat, stirring often, until golden and caramelized, about 10–15 minutes. Stir in the garlic and cook briefly more.
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Add the reserved 2 tablespoons bacon grease to the sweet potatoes along with the butter, half and half, salt, and pepper. Use a hand mixer or potato masher to blend until smooth.
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Spoon the mashed sweet potatoes into an 8×8-inch baking dish. Top with the caramelized shallots and crispy bacon, then sprinkle the panko over the top. Bake for 30 minutes. Remove, scatter the French’s® Crispy Fried Jalapeños over the casserole, and return to the oven for 10 more minutes.
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Let the casserole cool slightly before serving.
Did you make this recipe?
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This would also be amazing transformed into a grilled cheese with leftover casserole — just a thought for using up leftovers.